01014nam a2200241 a 4500001001300000005001500013007000300028008004100031041001300072049003000085052001900115056001500134082001600149100002800165245022900193246010300422260003300525300004400558502008400602504003400686546003500720900001700755KDM20106230920200909103248ta101124s2010    ulkad    m AQ 000   eng  0 aengbkor0 lWM641056lWM641057c2fDP02a664.752bL732q  a574.7532501a664.7522211 a임호수0KAC2018L411710aQuality and antioxidant property of bread and cake containing turmeric cultivated in Korea =x한국산 울금(Curcuma Longa L.)을 함유하는 케익 및 식빵의 품질 및 항산화 특성에 관한 연구 /dHo-soo Lim30a한국산 울금을 함유하는 케익 및 식빵의 품질 및 항산화 특성에 관한 연구  aSeoul :bYonsei Univ.,c2010  axi, 128 leaves :bill., charts ;c26 cm1 aThesis(Ph.D.) --bGraduate School, Yonsei Univ.,cDept. of Biochemistry,d2010.  aBibliography: leaves 110-126.  aIn English; summary in Korean.10aLim, Ho-soo.